Pecan Tassies Recipe – Mini Pecan Pie Bites with Cream Cheese Crust

Pecan tassies recipe are tiny, but don’t let their size fool you. These little devils pack a punch. They’re like pecan pie in a two-bite shell—rich, buttery, gooey, and gone before your brain catches up to your taste buds. They’ve got that perfect balance of textures: crisp on the edges, soft in the middle, and that flaky cream cheese crust that’s so good, it should be illegal.

This is the kind of dessert your Southern aunt makes by the dozen. She’ll hand you a napkin, wink, and tell you to take two. You’ll come back for six more. Pecan tassies are made for holidays, bake sales, wedding showers, church potlucks—anywhere people gather and want something sweet, nostalgic, and damn good.

Unlike full-size pecan pies, tassies don’t require slicing or fuss. You don’t need forks or plates. They’re as portable as cookies but taste like a holiday table. And the crust? Forget dry, crumbly shells. This one is made with butter and cream cheese—it’s tender, rich, and holds up like a dream.

This pecan tassies recipe brings everything you love about pecan pie into a simple, shareable format. Make a batch and watch them disappear.

Why You’ll Love This Recipe

• Mini pecan pies in bite-sized form
• Cream cheese crust that’s tender and buttery
• Sweet, gooey filling with toasted pecans
• Perfect for holiday trays, gifting, or freezing
• No pie slicing, no mess—just pop and eat

Ingredients

For the Cream Cheese Dough:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 oz cream cheese, softened
• 1 cup all-purpose flour
• Pinch of salt

For the Pecan Filling:

• 1 large egg
• 3/4 cup packed brown sugar
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 3/4 cup finely chopped pecans (toasted)

Instructions

Make the Dough:

1. In a bowl, beat butter and cream cheese until smooth.
2. Add flour and salt, mixing until dough forms.
3. Shape into a ball, wrap in plastic, and chill for 30 minutes.

Prepare the Tassies:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. Divide chilled dough into 24 equal portions. Roll each into a ball and press into muffin cups, shaping up the sides like a tart shell.

Make the Filling:

1. In a bowl, whisk egg, brown sugar, melted butter, vanilla, and salt.
2. Stir in chopped pecans.

Assemble and Bake:

1. Spoon filling evenly into each dough cup—don’t overfill.
2. Bake for 20–25 minutes, until crust is golden and filling is set.
3. Cool in pan for 10 minutes, then transfer to wire rack.

Tips & Variations

• Use a tart tamper or thumb to shape the dough evenly in the tins.
• Add a splash of bourbon to the filling for warmth.
• Top with a pecan half before baking for presentation.
• Mix in mini chocolate chips for a twist.
• Use dark brown sugar for a deeper molasses flavor.

Note

Don’t skip chilling the dough. It keeps the crust tender and prevents shrinkage in the pan.

Serving Suggestions

• Add to a holiday cookie platter with fudge and shortbread
• Box in tins for hostess or teacher gifts
• Pair with coffee or spiked eggnog
• Serve slightly warm with whipped cream on top

Nutrition Information (Per Tassie – Based on 24)

• Calories: 160
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 15g
• Sugar: 10g
• Protein: 2g
• Sodium: 50mg

User Reviews/Comments

Karen T. (Baton Rouge, LA):
“These were the first things gone off the dessert table. That cream cheese crust is dangerous.”

Michael D. (Richmond, VA):
“Added a little bourbon to the filling—total game changer.”

Julie S. (Boise, ID):
“I make these every Christmas and freeze half for myself. They taste just like my grandmother’s.”

FAQs

Can I make pecan tassies ahead of time?
Yes. They store well for 3–4 days in an airtight container and freeze beautifully.

Can I freeze pecan tassies?
Absolutely. Cool completely, then freeze in layers separated by wax paper. Thaw at room temp or microwave for 10 seconds.

Do I have to use a mini muffin tin?
Yes, it’s key to getting that tassie shape and perfect crust-to-filling ratio.

Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour blend, though the crust may be slightly more delicate.

Can I double this recipe?
Yes. This recipe scales easily and you’ll be glad you made more.

How do I toast pecans?
Spread on a baking sheet and bake at 350°F for 7–8 minutes, stirring once.

Conclusion

Pecan tassies are bite-sized tradition. They’ve got the heart of a pecan pie and the convenience of a cookie. That cream cheese crust brings it all together—tender, buttery, and just the right amount of rich. You don’t need to be a pie pro to pull these off. Just a little time, a muffin tin, and a craving for something sweet that tastes like home.

Whether you’re filling holiday trays or just feeding your sweet tooth on a Tuesday, these mini pecan pie bites bring Southern comfort straight to your hands.

For more on what makes pecans the star of so many Southern desserts, take a look at Wikipedia’s pecan article.

Now get in that kitchen and make something worth sneaking seconds.

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